Cover photo: Queen Anne coin weight for 1 guinea gold coin. Recovered from site Fall 2006
Queen Anne’s Revenge
Shipwreck Project
RESEARCH REPORT AND BULLETIN SERIES
QAR-B-05-01
Preliminary Analysis of Faunal Remains from
Shipwreck 31CR314, Queen Anne’s Revenge Site
David T. Clark, Ph.D.
Catholic University of America
March 2005
Underwater Archaeology Branch
Office of State Archaeology
Department of Cultural Resources
State of North Carolina
www.qaronline.org
QAR-B-05-01 Clark 2
Introduction
The faunal assemblage from shipwreck site 31CR314, Queen Anne’s Revenge (QAR) consisted of
sixty-two bone fragments recovered from several areas of the shipwreck. The assemblage was poorly
preserved consisting of highly fragmented pieces; many mineralized with dark brown/black
discoloration probably due to the saltwater exposure. Numerous fragments exhibited surface rust
discoloration from contact with iron artifacts.
The small assemblage size limited interpretations and conclusions but significant information
regarding species distributions, butchering practices and meat foodways was recorded. Although the
faunal remains were recovered from several site areas few differences were noted between them and
thus the entire assemblage was analyzed as a unit. Assuming most food refuse was discarded
overboard, the assemblage represents either fragments accidentally discarded aboard ship or
unconsumed meat stores. Species distributions and specimen counts are listed in Table 1. Large
mammal remains accounted for the bulk of the assemblage while bird and fish were represented in
small numbers. Rat was also recorded and at least one element exhibited rodent gnawing.
Body Part Bos Sus
Large
Mammal
Rattus Aves Pisces Totals
Head - skull 4 2 6
Head - tooth 1 1
Head - jaw 1 1
Axial - rib 4 1 1 6
Axial - vertebrae 4 1 2 7
Forequarter - upper 0
Forequarter - lower 3 9 1 2 15
Forefoot - ankle 1 1
Forefoot - foot 2 2
Hindquarter - upper 1 1 2
Hindquarter - lower 1 1 2
Hindfoot - Ankle 1 1 1 3
Hindfoot - Foot 12 12
Hindfoot - Toe 4 4
Totals 14 28 12 2 2 4 62
Table 1 Distribution of faunal remains per anatomical region
Cattle
Cattle specimens (14) though less common than pig represented larger bulk-meat cuts from
fore/hindleg quarters and backmeats [Figure 1]. Leg portions were mostly low meat-yield shank cuts.
Rib and backbone meats were also common. A few upper ribs fragments were probably associated
with backbones (thoracic vertebrae) and rib shafts likely represented short-rib meats. Although cattle
QAR-B-05-01 Clark 3
remains represented more usable meat per element, they included only low yield meats: shank,
backmeats, short-rib. Many elements exhibited extensive butchering. Rib and limb bone shafts were
hacked using an ax or cleaver. Most limb specimens consisted of split shaft fragments. One neck
vertebrae was hacked in half and apparently sawn. Apparently, all meats were heavily processed into
manageable sizes for storage and convenient use in communal meals such as stews, soups and
seasonings. Based on limited evidence from bone (epiphyseal) fusion, most cattle were butchered
young, less than a year old at death. However, one individual was as at least 14 to 16 months old
when butchered.
Figure 1 Cattle - Lower foreleg (immature) [366.015]
Pig
Pig remains were most common (28) but represented very low-yield meats especially foot
extremities (pigsfeet cuts) and skull fragments (headmeats) [Figure 2]. Typically, these cuts were easily
pickled and served individually or used in communal potted dishes such as stews and soups or as
seasonings with other foods. As expected, foot extremities exhibited few butcher marks as they are
QAR-B-05-01 Clark 4
often processed in one piece [Figure 3]. Hacked and shattered fragments were more common with
the cranial refuse suggesting more extensive processing during the removal of headmeats. Like cattle,
pigs were butchered young, bone fusion /tooth eruption data indicated that most individuals were
less than 10-12 months old at death [Figure 4].
Figure 2 Pig - skull fragments [342.028]
Figure 3 Pig - toe (immature) [418.030]
QAR-B-05-01 Clark 5
Figure 4 Pig - molar [342.009]
Other Species
Remains of other food species included birds (2) and fish. Bird refuse was indeterminable. Fish
remains (5) included a single, hacked vertebra, possibly sturgeon. Other elements were unidentifiable.
Rat remains were rare but such delicate elements are less likely to survive the rigors of a saltwater
environment.
Conclusions
Overall, the evidence suggests the importance of cattle, pig and possibly fish as dietary species.
Cattle and pig meats were low-yield varieties but cattle contributed more meat per element than pig.
The evidence suggests cattle and pig meats were extensively processed into small manageable
portions possibly for use in stews/soups or as seasonings. Both cattle and pigs were butchered at
young ages.

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Cover photo: Queen Anne coin weight for 1 guinea gold coin. Recovered from site Fall 2006
Queen Anne’s Revenge
Shipwreck Project
RESEARCH REPORT AND BULLETIN SERIES
QAR-B-05-01
Preliminary Analysis of Faunal Remains from
Shipwreck 31CR314, Queen Anne’s Revenge Site
David T. Clark, Ph.D.
Catholic University of America
March 2005
Underwater Archaeology Branch
Office of State Archaeology
Department of Cultural Resources
State of North Carolina
www.qaronline.org
QAR-B-05-01 Clark 2
Introduction
The faunal assemblage from shipwreck site 31CR314, Queen Anne’s Revenge (QAR) consisted of
sixty-two bone fragments recovered from several areas of the shipwreck. The assemblage was poorly
preserved consisting of highly fragmented pieces; many mineralized with dark brown/black
discoloration probably due to the saltwater exposure. Numerous fragments exhibited surface rust
discoloration from contact with iron artifacts.
The small assemblage size limited interpretations and conclusions but significant information
regarding species distributions, butchering practices and meat foodways was recorded. Although the
faunal remains were recovered from several site areas few differences were noted between them and
thus the entire assemblage was analyzed as a unit. Assuming most food refuse was discarded
overboard, the assemblage represents either fragments accidentally discarded aboard ship or
unconsumed meat stores. Species distributions and specimen counts are listed in Table 1. Large
mammal remains accounted for the bulk of the assemblage while bird and fish were represented in
small numbers. Rat was also recorded and at least one element exhibited rodent gnawing.
Body Part Bos Sus
Large
Mammal
Rattus Aves Pisces Totals
Head - skull 4 2 6
Head - tooth 1 1
Head - jaw 1 1
Axial - rib 4 1 1 6
Axial - vertebrae 4 1 2 7
Forequarter - upper 0
Forequarter - lower 3 9 1 2 15
Forefoot - ankle 1 1
Forefoot - foot 2 2
Hindquarter - upper 1 1 2
Hindquarter - lower 1 1 2
Hindfoot - Ankle 1 1 1 3
Hindfoot - Foot 12 12
Hindfoot - Toe 4 4
Totals 14 28 12 2 2 4 62
Table 1 Distribution of faunal remains per anatomical region
Cattle
Cattle specimens (14) though less common than pig represented larger bulk-meat cuts from
fore/hindleg quarters and backmeats [Figure 1]. Leg portions were mostly low meat-yield shank cuts.
Rib and backbone meats were also common. A few upper ribs fragments were probably associated
with backbones (thoracic vertebrae) and rib shafts likely represented short-rib meats. Although cattle
QAR-B-05-01 Clark 3
remains represented more usable meat per element, they included only low yield meats: shank,
backmeats, short-rib. Many elements exhibited extensive butchering. Rib and limb bone shafts were
hacked using an ax or cleaver. Most limb specimens consisted of split shaft fragments. One neck
vertebrae was hacked in half and apparently sawn. Apparently, all meats were heavily processed into
manageable sizes for storage and convenient use in communal meals such as stews, soups and
seasonings. Based on limited evidence from bone (epiphyseal) fusion, most cattle were butchered
young, less than a year old at death. However, one individual was as at least 14 to 16 months old
when butchered.
Figure 1 Cattle - Lower foreleg (immature) [366.015]
Pig
Pig remains were most common (28) but represented very low-yield meats especially foot
extremities (pigsfeet cuts) and skull fragments (headmeats) [Figure 2]. Typically, these cuts were easily
pickled and served individually or used in communal potted dishes such as stews and soups or as
seasonings with other foods. As expected, foot extremities exhibited few butcher marks as they are
QAR-B-05-01 Clark 4
often processed in one piece [Figure 3]. Hacked and shattered fragments were more common with
the cranial refuse suggesting more extensive processing during the removal of headmeats. Like cattle,
pigs were butchered young, bone fusion /tooth eruption data indicated that most individuals were
less than 10-12 months old at death [Figure 4].
Figure 2 Pig - skull fragments [342.028]
Figure 3 Pig - toe (immature) [418.030]
QAR-B-05-01 Clark 5
Figure 4 Pig - molar [342.009]
Other Species
Remains of other food species included birds (2) and fish. Bird refuse was indeterminable. Fish
remains (5) included a single, hacked vertebra, possibly sturgeon. Other elements were unidentifiable.
Rat remains were rare but such delicate elements are less likely to survive the rigors of a saltwater
environment.
Conclusions
Overall, the evidence suggests the importance of cattle, pig and possibly fish as dietary species.
Cattle and pig meats were low-yield varieties but cattle contributed more meat per element than pig.
The evidence suggests cattle and pig meats were extensively processed into small manageable
portions possibly for use in stews/soups or as seasonings. Both cattle and pigs were butchered at
young ages.